Rule #200: Treat your recipe testers well or they’ll revolt.
This Savory Slow Cooker Pork Tenderloin comes to you courtesy of no less than FIVE rounds of taste-testing by my resident guinea pigs (kids and ole Jon Boy). I think by the third round, everyone was ready to revolt. I bribed them with an episode of Blues Clues and ice cream (even Jon couldn’t pass that combo up). This simple dump-and-go crock pot recipe is one to definitely add to the busy weeknight rotation!
Pork tenderloin can sometimes get quite tough in the slow cooker, but not this little delight! Each bite is juicy and tender, and the gravy makes the dinner world go ’round in a happy little spin.
Here’s our all-star line up for this simple slow cooker supper: beef stock, soy sauce, olive oil, balsamic vinegar, garlic, Italian seasoning, Kosher salt*, and freshly ground black pepper*. (*Not pictured because they’re camera shy.)
Go ahead and measure out your beef stock (4 cups – ignore the measurement in the photo below… my math game wasn’t strong that day). Then, whisk in the other ingredients. Save your biggo measuring cup for later… we’ll need it to make our delightful gravy.
Nestle two pork tenderloins (silver skin trimmed – I usually just cut mine off with kitchen shears) into a slow cooker set on low and pour your delicious beef stock mixture over top and all around. Cover and cook on low for 3 1/2 hours.
After 3 1/2 hours, grab that handy dandy measuring cup and scoop out about 1 1/2 cups of the cooking liquid. Add in 1/4 cup cornstarch. This will make a slurry to thicken our sauce to its intended gravy-level.
If you have a smaller measuring cup, just place your biggo whisk in it. Using your two hands, just rub the whisk back-and-forth to make it easier to blend together.
Pour the slurry back into the slow cooker, gently stir, and cook an additional 30 minutes on low.
Slice up your delicious, juicy pork tenderloin. Do your best not to eat too many bites as you do so… we lost a few pieces in the making of this picture, lemme tell ya.
Drizzle on that delicious sauce you worked so hard to make.
Adding some julienned basil as a garnish gives it a nice, light touch of herby flavor. Plus, it looks awful purty, too.
Our favorite side to pair with this Savory Slow Cooker Pork Tenderloin is Easy Parmesan Orzo Pasta. It would also go wonderfully with boiled egg noodles, a simple salad, roasted broccoli or Brussels sprouts, Shaved Brussels Sprouts Salad, or Cheesy Polenta.
On this particular evening, we had roasted asparagus with the Easy Parmesan Orzo Pasta. I just threw it all together in one bowl for fewer dishes, and it was delightful!
Cheers to this Slow Cooking Dump-and-Go wonder! Enjoy feeling like a Dinner Rockstar with minimal effort!
Savory Slow Cooker Pork Tenderloin
4 cups (1 qt.) beef stock
3 tbs. low-sodium soy sauce
1 tbs. extra-virgin olive oil
¼ cup balsamic vinegar
2 cloves garlic, minced or pressed
3 tsp. Italian seasoning
½ tsp. Kosher salt
¼ tsp. freshly ground black pepper
2 pork tenderloins, silver skin removed (usually about 2½ lbs. combined)
¼ cup cornstarch
Basil, julienned (for garnish)
Combine beef stock through pepper in a slow cooker; whisk to combine. Add in the pork tenderloins, turning to coat. Cover and cook on low for 3½ hours.
After 3½ hours, use a large measuring cup to scoop out about 1½ cups of the cooking liquid. Whisk in the ¼ cup cornstarch until well combined. Pour the slurry back into the slow cooker, cover, and cook an additional 30 minutes on low.
Slice, drizzle with sauce, and garnish with basil, if desired.